This salad is the perfect vegetarian, high protein quick lunch, perfect for the summer.
Can be made a few days in advance which makes it perfect for meal prep or even for a picnic!
1 can chickpeas, rinsed and drained
1 carrot, finely diced
1 celery stalk, finely diced
1 green onion, finely diced
¼ cup raisins or dried cranberries (optional)
¼ cup sunflower or pumpkin seeds (optional)
2 tbsp. plain Greek yogurt (can substitute any plant based yogurt)
½ tsp tahini
1 tbsp. harissa (any flavor)
Pinch of salt & pepper to taste
1 tbsp. freshly squeezed lemon or lime juice
Smash chickpeas in a medium bowl with a fork or potato masher.
Stir in carrots, celery and green onions
Prep the dressing: In a separate small bowl add remaining ingredients used for the dressing; yogurt, tahini, harissa, salt & pepper, lemon or lime juice. Mix well.
Pour dressing over chickpea and vegetable mixture. Add in dried cranberries and sunflower seeds if using. Mix well until incorporated.
Serve as a sandwich, with crackers/pita, or eat plain as a salad.